Physico-chemical and phytochemical properties, antioxidant activity, and total phenolic content of the indigenous plant Lagikway (Abelmoschus manihot)

Date

6-2016

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Ara Fatima C. Algar

Abstract

This study aimed to determine the physico-chemical and phytochemical properties, antioxidant activity and total phenolic content of lagikway. Lagikway leaves were dried in a food dryer maintained at 50°C and were grinded. The powdered material was defatted with petroleum ether and was further extracted with 80% methanol and 80% ethanol. An aqueous extract was also obtained by boiling the powdered sample. The powdered samples were used for the physico-chemical analyses. Lagikway was found to have a moisture content of around 9.52% which is below the point of minimal bacterial and fungal growth. The total ash value which has a normal inorganic and organic compound complexes is around 10.54%. Ethanol was found to have the highest extractive value (91.33%). For the phytochemical screening, petroleum ether extract had the most phytochemicals. The total phenolics and flavonoid content were determined using Folin-Ciocalteu Assay with gallic acid and quercetin standards. The highest total phenolics (140.38 mg GAE/100g) and flavonoids content (106.27 mgQE/100g) was in the ethanol extract. The ethanol extract had the most active scavenging activity which was determined by DPPH assay. Due to lagikway?s natural antioxidant activity, high total phenolics and flavonoid content and its high stability and digestibility, lagikway was generally concluded as a good source of natural antioxidants and nutrients which are beneficial to the body.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2016 F61 /G84

Document Type

Thesis

This document is currently not available here.

Share

COinS